From Make Ahead Meals Copyright © Chef Michael Smith 2015. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited. Photography credit: Ryan Szulc.
Pesto is an intensely flavored condiment traditionally made from fresh green herbs, nuts, cheese and olive oil. It’s an incredibly easy way to add a big, bright boost of fresh flavor to nearly any dish. This version is less expensive than the classic Genovese blend of basil, pine nuts and Parmigiano-Reggiano, but with spicy arugula, peperoncini and almonds it’s just as flavorful. You can just as easily incorporate traditional fresh basil into the works if you like. Either way, you’ll discover that a little goes a long way.
Yield: Makes 2 cups (500 mL), enough for many meals, easily doubled.
2 garlic cloves, peeled
2 pickled peperoncini peppers, stems removed (or 1/2 teaspoon/2 mL of your favorite hot sauce)
1 cup (250 mL) of blanched almonds, toasted
1/2 cup (125 mL) or so of extra virgin olive oil
1 cup (250 mL) of freshly grated Parmigiano-Reggiano cheese
A 5-ounce (142 g) container of baby arugula
1/2 teaspoon (2 mL) of salt
Lots of freshly ground pepper
Pile the garlic, peperoncini, almonds and half of the olive oil into your food processor. Pulse until everything is coarsely chopped and well mixed. Add the remaining oil and the Parmesan, arugula, salt and pepper. Process, scraping down the sides occasionally, until thoroughly blended into a smooth paste.
Refrigerate: Tightly seal the pesto and refrigerate for up to a week.
Freeze: Portion the pesto, tightly seal and freeze for up to 30 days. Use straight from the freezer or thaw in the refrigerator for a day or so before use.
From Make Ahead Meals Copyright © Michael Smith 2015. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited
This is how a gin and tonic is crafted at our place; our cool, cool summer sipper. My wife, Chazz, is famous for her refined version of the classic backyard cocktail. How do you improve local artisanal gin distilled passionately with aromatics and botanicals from around the world? With local aromatics and botanicals freshly muddle into this crisp new classic.
Chimichurri is a spicy, vinegar-spiked, pesto-like condiment from Argentina where it’s used both as a sauce and a marinade for meat. Its bright flavours reflect the combination of Spanish and Italian influences in Argentina. It’s one of the world’s great condiments and a great way to add a touch of authentic flair to any grilled meat or fish. You may serve or use as a marinade immediately, but this condiment is at its best after a day or two of refrigeration.